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Chocolate Chip Cookies

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Easy homemade almond flour chocolate chip cookies grain free and gluten free Chocolate Chip Cookies

This is not an everyday recipe but is a healthy alternative to regular chocolate chip cookies. Chocolate Chip Cookies are the only dessert my husband likes, so I occasionally make these for him on birthdays or special occasions.

I use blanched almond flour, which lowers the phytic acid content, but I still wouldn’t recommend these if you are working on healing your teeth.

This easy recipe can be made in under 30 minutes ad tastes very similar to traditional chocolate chip cookies but without all the grains, refined sugars, and fake fats.

Chocolate Chip Cookies
 
Easy homemade almond flour chocolate chip cookies grain free and gluten free Chocolate Chip Cookies
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Author:
Recipe type: Dessert
Serves: 6-8

Ingredients

Instructions
  1. Preheat the oven to 350.
  2. Mix the almond flour, baking soda, sugar and salt in a bowl. Add the softened butter or coconut oil (or a mix of both) and stir well by hand until mixed. It should form a thick dough that is hard to stir.
  3. Add the egg and mix well. This should make the dough more formable and easier to mix. If needed, add a teaspoon or two of milk or water to thin. Finished dough should be easy to form.
  4. Add chocolate chips and stir by hand until incorporated.
  5. Form dough into tablespoon size balls and bake for 10 minutes or until tops are starting to be golden brown. The centers will be somewhat soft, but they will continue to harden once they are removed.
  6. Let cool at least 5 minutes and serve.
  7. Enjoy!

Notes
Tip: You can make a double batch and freeze the dough for later use.

Do you have any healthy treat recipes that you indulge in occasionally? Share below!

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Filed Under: Desserts, Recipes, Snacks

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  • murphmitch

    Can I sub for the sugar?

  • Robyn Latimer

    Yeah the sugar is not needed, I use 4-5 dates and throw them in the food processor to make a paste. Still carbs but not processed sugar.

  • http://www.facebook.com/profile.php?id=1085116587 Sarah Williams

    OMG these look awesome! Do you think I could make them with coconut flour instead of almond? I’m sure they’d be good with almond, but since almond is so expensive, I was just wondering…

  • Becky

    I use coconut flour a lot myself…but being so high in fiber it changes the constancy of the dough…usually they recommend in the recipes I use for pancakes and such if you are going to use one cup of whole wheat flour…that only 1/4 of coconut flour can replace wwflour…and it makes even the pancakes super dense and I add more buttermilk. Hope that helps. :)

  • Melissa

    This is love. Cant wait to try these!

  • http://wellnessmama.com Wellness Mama

    You can omit or sub maple syrup, honey or date paste

  • jp

    could you substitute coconut sugar for cane sugar? I use coconut sugar religiously, but have never baked with it. Awesome recipe thanks!!

  • http://www.facebook.com/andrea.crowedavis Andrea Crowe Davis

    Yes, I’d like to know the same thing…..

  • Kristy Boucher

    They look yummy! Can’t wait to try them!

  • http://wellnessmama.com Wellness Mama

    Probably so… I’ve never tried it but it should sub just fine. Let me know how it goes if you try it!

  • jpl

    i think you forgot the vanilla extract in your instructions

  • http://www.facebook.com/profile.php?id=1085116587 Sarah Williams

    Thanks a lot! :)

  • http://www.facebook.com/profile.php?id=1085116587 Sarah Williams

    I made these as directed… since I had the almond flour anyways… SO GOOD! I will be making them again, for sure! I love the flavor the coconut oil gives! My husband hates to admit it, but he liked them (despite they’re being gluten free!).

  • Natalie

    I made these today :) Oh these are soooo good! Yay, a winner. My husband thought these were delish too! Thank you for sharing this recipe with us :)

  • Sara

    Coconut sugar would be perfect-it tastes like brown sugar and I use coconut flour(even though you’d need more eggs)

  • Amy

    Coconut Palm sugar bakes really nicely. I use it in anything that white sugar is called for and often when agave is called for as well (adjusting oil or egg to add liquid). It makes really tasty almond flour brownies too :)

  • KellyDreams2012

    I have an easy 4-ingredient recipe: 1 cup peanut butter, 1 cup sugar, 1 cup chocolate chips, 1 egg. Bake at 350 for 8-12 minutes. It’s a really good cookie and I’ve experimented with almond butter (not as tasty as the PB, but I think I could get used to the flavor) and I use equal parts Stevia in the Raw to sugar. Good for an occasional treat, but not true paleo if you use the peanut butter, of course, since peanuts are legumes. I tried a full cup of Stevia in the Raw because I want to completely eliminate the white sugar, but the cookies fell apart. They tasted good, but the texture changes a lot. Need to try coconut sugar!

  • Susie

    Have you tried the recipe that is like this but uses honey. The ingredient are:
    2 cups blanched almond flour¼ teaspoon celtic sea salt½ teaspoon baking soda¼ cup vegan palm oil shortening2 tablespoons honey1 tablespoon vanilla extract½ cup semi-sweet chocolate chunks
    Since they don’t have much honey and no sugar, I really don’t mind making these for my kids! They taste a lot like “normal” chocolate chip cookies.

  • Ssara

    This sounds like a delicious and healthy alternative to my favorite treat. Thanks for sharing!

  • Abby

    I’ve made a similar recipe using pureed dates in place of the sugar….combine 1 cup of dates with enough boiling water to cover the dates completely. Let sit for a couple of hours until the dates are soft. Puree in a food processor until smooth. Use the puree in place of sugar/honey/agave in recipes cup-for-cup. I haven’t found the little bit of extra moisture to affect the texture.

  • Missy

    I followed the recipe with the exception of using xylitol instead of the sugar, but my cookies came out melted all over the pan. The 2nd batch I put the dough in the fridge which helped a bit, but not much. I did use the butter option. Any thoughts?

  • http://wellnessmama.com Wellness Mama

    I’m not sure how it would work with the xylitol, but there can also be some variation in almond flour. Was your almond flour blanched?

  • Missy

    Yes it was. I made my own with blanched almonds. Is that bad?

  • http://wellnessmama.com Wellness Mama

    Not bad, but you might need more flour. I would guess that was the factor that made the difference, depending on how finely ground it was. The one I used in the test recipe was very finely ground and absorbed a lot of liquid…

  • Sarah

    okay, these were amazing!! all 5 of my kids ate them as fast as I could get them out of the oven! thank you sooo much!

  • Tina

    My daughter and I made these cookies a few days ago and I just have to say they are the best gluten free, almond flour cookies I have ever made or tasted. I’ve wasted alot of $$ and ingredients over the years trying to find a gluten free cookie my family will love. This is it! I just blogged about it at http://www.offthecountyroad.blogspot.com and linked to your fantastic site. Keep up the good work!!

  • http://wellnessmama.com Wellness Mama

    So glad you guys enjoyed them as much as we do!

  • jaci

    Yeah i added vanilla but it didnt say to and the consistency is not dough like its very soft…lets hope they come out good

  • Meghan

    Hi – i absolutely love your recipes – thanks so much for sharing them with us. Do you have any suggestions for a (nutritious) substitute for almond flour? My son has a nut allergy. Will coconut flour work as well in most of your recipes? Thank you.

  • http://wellnessmama.com Wellness Mama

    It will but you won’t use as much and the conversion is different depending on the type recipe. I’ll work on trying to post the variations soon though…

  • TashaOrlovsky

    I’m making these now. So excited! My first homemade gluten-free cookies :) I noticed you don’t put in the directions when to add the vanilla extract, so I added it with the egg. I hope they come out okay! I couldn’t get blanched almond flour, just Trader Joe’s almond meal.

  • http://wellnessmama.com Wellness Mama

    Yep, with the eggs… enjoy!

  • TashaOrlovsky

    It took 20 min in my oven (it’s notoriously bad), but they are delicious! My boyfriend thought they were “meh” but he eats plenty of grains and refined sugars, and is well known for not having any kind of refined palate.

  • Karen

    Very Good…will make again and again.

  • Helen

    These were very well received in my house and my boyfriend has requested that I make again.

  • L Yoder

    I substituted NewSweet for the cane sugar and even used flax seed for the eggs. Turned out great.

  • http://www.facebook.com/kendra.schlunt Kendra Schlunt

    I’m so excited to try these, I’ve been hunting for a grain-free chocolate chip cookie for months! One question: It serves 6-8, but how many dozen does it come out to? I want to make these for a party & am trying to figure out if I should double the batch. Thank you and I love your site! :-)

  • http://wellnessmama.com Wellness Mama

    I think it made 12-14…

  • Jody C

    I just made these and they are SO delish! Thank you.